Yet another one for the freezer! This one is great as it’s a meatless meal that will get even the meat lovers to admit they didn’t miss it in this meal. It does use cheese so it’s not a vegan meal.
Meatless Enchiladas with Rice, Beans, and Corn:
Makes 2 pans, 6 enchiladas each pan.
- 2 cups cooked long grain brown rice (any rice will do)
- 1 15 oz can corn – drained
- 1 15 oz can black beans – rinsed and drained
- 1 can Ro*tel Tomatoes OR 1 15 oz can diced tomatoes (depending on level of heat you like) – lightly drained
- 1 packet of taco seasoning
- 12 fajita shells
- 1 – 28 oz. can of enchilada sauce
- 2 bags (2 cups each) cheese of your choice
Variations: Add one chopped onion and/or shredded cheese.
- Mix rice, corn, beans, tomatoes, and taco seasoning until well blended.
- Warm shells for easier stuffing and rolling.
- Place a light layer of canned enchilada sauce on bottom of both pans
- Roll up fajita shells with mixture, placing seam side down in pans
- Cover with remainder of enchilada sauce
- Spread a bag of cheese over each pan of enchiladas
- Cover with foil and place in freezer
Things to have on hand when planning on eating them, sour cream, lettuce, avocado and any other toppings.
If freezing label with instructions for freezing:
- Thaw for 15-20 minutes
- Cook covered in a 375 degree oven until hot and bubbly – roughly 45 minutes to an hour depending on stove.
- Remove cover for 15 minutes to make sure cheese is melted – may not need this step, but I tend to do it this way so the cheese is extra gooey.
We happen to really like cheese, smothered on everything, if you’re not that into cheese cut down on the amount of cheese to top the enchiladas.
I’ve also done this with out adding cheese until the very end after cooking. It works just as well. Typically I’ll leave the cheese off when I don’t have any or it’s all frozen (yes we freeze cheese). I hate the idea of cheese starting to partially thaw and then re-freeze on the enchiladas.
Since this recipes makes two pans, and it uses canned products it’s hard to try and cut it down to one pan. What I’ll do is make one for dinner and make the second pan for freezing. This way I’m not adding any extra time making freezer meals but instead getting double duty out of one meal. It’s a great way to not have to eat the same thing multiple days in a row.